Arrange eggs in a single layer in a medium saucepan. Cover with cold water by at least 3cm. Bring to a full rolling boil over medium-high heat. Reduce to medium-low and set a timer for exactly 10 minutes.
While the eggs cook, fill a large bowl with cold water and a generous amount of ice. When the timer goes off, transfer eggs immediately to the ice bath using a slotted spoon. Rest for 5 minutes minimum.
Peel each egg by rolling on the counter to crack the shell all over, then peeling from the wide end under cold running water. Pat each peeled egg dry with a paper towel.
Chop the eggs into varied pieces: some finely broken down (5 to 8mm) and some larger (up to 2cm). Place in a large mixing bowl.
In a separate small bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, pepper, and garlic powder. Whisk until smooth. Taste and adjust; the dressing should be assertively seasoned before touching the eggs.
Pour dressing over the chopped eggs. Add finely diced celery and most of the chives. Fold gently with a large spoon until everything is just coated. Do not over-fold.
Transfer to a serving bowl. Scatter reserved chives and smoked paprika across the surface. Serve immediately or refrigerate.
